Slice cake rounds in half, for a total of 4 thin rounds.
Place one of the rounds on the cake plate and top with 1/2-3/4 cup pudding. Add about 2/3 cup of the sliced strawberries evenly over top of the pudding layer. Then place another cake round, 1/2-3/4 cup pudding, 2/3 cup sliced strawberries, and repeat one more time. Top off the cake with the fourth cake round.
For the whipped cream, add the cold whipping cream to a bowl (a cold bowl, if possible). Add the powdered sugar and vanilla. Whip or beat on high setting until stiff peaks form.
Spread the whipped cream evenly over the entire outside of the cake. Then decorate cake with whole strawberries, as desired. Keep refrigerated.
Notes
An 8-ounce tub of whipped topping (thawed) may be used in place of the fresh whipped cream.